Mediterranean barley salad

Yield: 6 servings

Measure Ingredient
1 cup Barley
3 cups Chicken or Vegetable Broth
1 large Clove Garlic; minced
3 tablespoons Fresh Parsley; chopped
3 tablespoons Fresh Lemon Juice
2 tablespoons Olive Oil
1 tablespoon Freshly grated Lemon Peel
¼ teaspoon Salt
⅛ teaspoon Freshly ground Black Pepper
⅛ teaspoon Fennel Seed

Rinse the barley thoroughly, then place in a medium saucepan with broth over medium heat. Cover and simmer, stirring occasionally, until barley is tender: about 35 minutes.

Add the garlic and cook for 5 minutes more. Transfer the barley-garlic mixture to a fine sieve to drain well. Place in a bowl, cover, and chill completely.

When it's time to eat, add parsley, lemon juice, olive oil, lemon peel, salt, pepper, and fennel seed. Toss well to combine, and serve.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 27, 1999, converted by MM_Buster v2.0l.

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